In a large bowl, beat egg whites (make sure bowl and beaters are completely free of any fat, which will keep the whites from beating well) to firm peaks. Gently fold yolk mixture, 1/3 at a time, into the whites taking care not to deflate the whites.

Pour into prepared pan and bake until a cake tester or table knife stuck into the center comes out clean --about an hour. Cool in the pan while you make the glaze.

GLAZE: Mix sugar and fruit juice, stirring over medium heat until sugar dissolves. Boil until mixture thickens a bit, about 5 minutes, and drizzle over cake. (Glaze can be made ahead of time, if you wish).